Cod with Egg and Butter Sauce

Name: Cod with Egg and Butter Sauce (Треска с польским соусом)
Yield: 4 Servings
Cuisine: Russia
Ingredients: 2 pounds cod (or other fish), cut into 2-inch cubes; 1 to 2 pounds new potatoes; ½ teaspoon dried thyme; 6 tablespoons freshly squeezed lemon juice; 12 tablespoons butter (1½ sticks); 6 tablespoons minced parsley; 3 hardboiled eggs, coarsely chopped; ½ teaspoon salt; Salt, freshly ground black pepper to taste; ¾ cup dry white wine; ¾ cup fish or chicken stock; 1 sprig parsley; 6 black peppercorns

Треска с польским соусом

Preparation info

4
Servings

Difficulty
Medium

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

In Russia, this method of preparing cod is popularly known as Polish-style. It is a very rich dish, especially nice when presented in small, deep casseroles for individual servings.

Ingredients

2 pounds cod (or other fish), cut into 2-inch cubes
Salt, freshly ground black pepper to taste
¾ cup

Europe
Russia
Main course
Eastern Europe
Gluten-free

Method

Preheat the oven to 350°F. Season the cubes of fish with salt and pepper. Place them in an ovenproof dish and add the wine, stock and seasonings. Bring to a simmer over medium heat, then transfer the dish to the preheated oven. Poach for 15 minutes, or until the fish is flaky but still